US8968808B1 - Pork belly processing for pre-cooked bacon - Google Patents

Pork belly processing for pre-cooked bacon Download PDF

Info

Publication number
US8968808B1
US8968808B1 US12/434,938 US43493809A US8968808B1 US 8968808 B1 US8968808 B1 US 8968808B1 US 43493809 A US43493809 A US 43493809A US 8968808 B1 US8968808 B1 US 8968808B1
Authority
US
United States
Prior art keywords
belly
create
mold
molded
tumbled
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active, expires
Application number
US12/434,938
Inventor
Gale F. Kunert
Steven C. Wobschall
John K. Buckles
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hormel Foods Corp
Original Assignee
Hormel Foods Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hormel Foods Corp filed Critical Hormel Foods Corp
Priority to US12/434,938 priority Critical patent/US8968808B1/en
Assigned to HORMEL FOODS CORPORATION reassignment HORMEL FOODS CORPORATION ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: BUCKLES, JOHN K., KUNERT, GALE F., WOBSCHALL, STEVEN C.
Application granted granted Critical
Publication of US8968808B1 publication Critical patent/US8968808B1/en
Active legal-status Critical Current
Adjusted expiration legal-status Critical

Links

Images

Classifications

    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/02—Food
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C7/00—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
    • A22C7/0023—Pressing means
    • A22C7/003—Meat-moulds
    • A22C7/0046—Containers in which meat is pressed and moulded
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling

Definitions

  • the present invention relates to pork belly processing for pre-cooked bacon.
  • cured bellies For uncooked bacon products, cured bellies must have a weight not exceeding the weight of uncured bellies, which is commonly referred to as “green weight”. For fully cooked bacon products, cured bellies must have a yield of not more than 40% of the weight of uncured bellies, in other words 60% shrinkage from the green weight of uncured bellies.
  • cure ingredients are injected into bellies with injection needles to create cured bellies, and the cure ingredients must be in solution to prevent clogging of the injection needles.
  • the term “in solution” is used herein to refer to a substantially homogeneous mixture created by a process by which a solid, liquid, or gaseous substance is substantially homogeneously mixed with a liquid. Should the injection needles become clogged, there will be an uneven distribution of the cure ingredients in the bellies.
  • cured bellies are cured using a cure ingredients solution, which comprises dry cure ingredients in a water solution.
  • the cure ingredients solution contains 60 to 70% water by weight of the cure ingredients solution.
  • the bellies are injected with the cure ingredients solution at levels of 8 to 13% by green weight of the bellies so that the injected bellies contain 5 to 9% water by weight of the injected bellies, which adds to the weight of the bellies.
  • the injected bellies are commonly cooked slowly in a smokehouse. Cooking the injected bellies in a smokehouse cooks off the water, leaving the cure ingredients behind, and also adds a smoke flavor to the cured bellies.
  • fully cooked bacon products For fully cooked bacon products, additional weight reduction is necessary after cooking in a smokehouse. To comply with federal regulation, fully cooked bacon products must have a yield of 40% or less to be considered fully cooked.
  • the cured bellies are further cooked using a microwave oven, a conveyor belt having a heat conductive surface, a conveyor belt passing through one or more cooking chambers, or other suitable cooking devices well known in the art to get fully cooked bacon products to 40% yield or less.
  • a belly is injected with 1 to 3% by weight (green weight) of the belly of a solution comprising water, sodium nitrite, and sodium erythorbate to create an injected belly.
  • the injected belly is tumbled under vacuum with dry ingredients comprising salt, sugar, and dextrose to create a tumbled belly.
  • the tumbled belly is molded in a mold and then frozen in the mold to create a hardened belly.
  • the hardened belly is removed from the mold to create a molded belly.
  • the molded belly is sliced to create belly slices, and the belly slices are cooked.
  • a belly is injected with 1 to 3% by weight (green weight) of the belly of a solution comprising water, sodium nitrite, and sodium erythorbate to create an injected belly.
  • the injected belly is tumbled under vacuum with dry ingredients comprising salt, sugar, and dextrose to create a tumbled belly.
  • the tumbled belly is placed in a bag to create a bagged belly, and the bagged belly is molded in a mold.
  • the bagged belly is frozen in the mold to create a hardened belly, and the hardened belly is removed from the mold to create a molded belly.
  • the molded belly is removed from the bag and sliced to create belly slices.
  • the belly slices are cooked.
  • a belly is injected with 1 to 3% by weight (green weight) of the belly of a solution comprising water, sodium nitrite, and sodium erythorbate to create an injected belly.
  • the injected belly is tumbled under vacuum with dry ingredients comprising salt, sugar, and dextrose to create a tumbled belly.
  • the tumbled belly is chilled to create a firmed belly.
  • the firmed belly is molded in a mold and removed from the mold to create a molded belly.
  • the molded belly is frozen to create a hardened belly.
  • the hardened belly is sliced to create belly slices, and the belly slices are cooked.
  • FIG. 1 is a schematic flow diagram of pork belly processing for pre-cooked bacon according to the principles of the present invention
  • FIG. 2 is a schematic flow diagram of another embodiment pork belly processing for pre-cooked bacon according to the principles of the present invention
  • FIG. 3 is a perspective view of a mold constructed in accordance with the principles of the present invention.
  • FIG. 4 is an exploded perspective view of the mold shown in FIG. 3 .
  • embodiments of the present invention include injecting at least one belly with 1 to 3% by weight (green weight) of the at least one belly of pickle solution including water, sodium nitrite, sodium erythorbate, and optionally liquid smoke, and then tumbling the injected belly or bellies under vacuum with dry ingredients such as salt, sugar, dextrose, and optionally liquid smoke.
  • 1 to 3% by weight (green weight) of the at least one belly of pickle solution is preferred to decrease the cooking time.
  • Embodiments could also include placing the belly or bellies in a mold, molding the belly or bellies into a shape, and then freezing the belly or bellies in the mold. The belly or bellies are then sliced and cooked to create pre-cooked bacon.
  • the bellies could be positioned fat to lean and flank end to rib end relative to the adjacent belly or bellies.
  • a liner or spacer could be positioned between the bellies to mold the bellies more individually.
  • FIG. 1 shows a schematic flow diagram of pork belly processing for pre-cooked bacon. Although more than one belly could be used, this process is being described using one belly.
  • the belly is injected with 1 to 3% pickle solution of the weight (green weight) of the belly.
  • the 2% pickle solution could include approximately 1.9% water of the green weight of the belly, approximately 120 parts per million (“ppm”) sodium nitrite, approximately 550 ppm sodium erythorbate, and optionally liquid smoke. It is important these ingredients go into solution for even distribution of the pickle solution.
  • the sodium nitrite and the sodium erythorbate assist in color development of the belly.
  • An example of a suitable injector is Model No. N50 manufactured by Wolf-tec, Inc., but any suitable injector could be used.
  • the belly is then vacuum tumbled at approximately 4 to 8 rpm and 25 to 29 inches Mercury (“in. Hg”) for at least one hour, preferably 1 to 2 hours, with dry ingredients.
  • the dry ingredients could include approximately 1.5 to 2% salt, 0.2 to 1.5% sugar, 0.2 to 0.7% dextrose, and optionally 0.2 to 1.5% liquid smoke of the green weight of the belly.
  • An example of a suitable vacuum tumbler is Model No. MM-03-TCJ manufactured by CHALLENGE-RMF, INC.
  • the belly is not held for 24 to 48 hours.
  • the belly is placed in a plastic bag and then placed in a mold or form in which the belly is molded or formed into a desired shape.
  • Any suitable type of plastic bag or sheet could be used.
  • the mold is preferably a rectangular stainless steel box with a lid and at least one spring-loaded end so that the lid and the at least one spring-loaded end place pressure on the belly.
  • the mold forces the belly into a desired shape for uniformity.
  • the belly's width does not expand, but the belly's length expands.
  • the belly is pressed to a desired thickness.
  • any suitable thickness could be used, and the thickness could depend upon the weight or size of the belly, a belly weighing 9 to 11 pounds could be pressed to 1 to 1.25 inches thick.
  • the mold 100 includes a base portion 101 , which is preferably a rectangular box, including a bottom 102 , sides 103 , and ends 106 .
  • the sides 103 extend upward from the bottom 102 and include apertures 104 proximate the ends 106 .
  • Flanges 105 extend outward from the sides 103 .
  • the ends 106 extend upward from the bottom 102 , and each end 106 interconnects the opposing sides 103 and forms a notch 109 proximate the top.
  • the ends 106 include apertures 107 proximate the sides 103 and middle apertures 108 between the apertures 107 .
  • Spring-loaded end portions 110 are operatively connected to the ends 106 and include plate portions 111 .
  • the plate portions 111 includes apertures 112 proximate the ends and middle apertures 115 between the apertures 112 .
  • Rods 113 extend at least partially into the apertures 112 and are operatively connected to the plate portions 111 , and biasing members 114 such as springs are positioned about the rods 113 .
  • Rods 116 extend at least partially into the middle apertures 115 and are operatively connected to the plate portions 111 .
  • the rods 116 are threaded and nuts (not shown) are configured and arranged to mate with the rods 116 .
  • the plate portions 111 are positioned in the base portion 101 and the rods 113 extend through the apertures 107 and the rods 116 extend through the apertures 108 .
  • the biasing members 114 are positioned between the plate portions 111 and the ends 106 , and the nuts are threaded onto the rods 116 proximate the ends extending outward from the base 101 .
  • the biasing members 114 exert a biasing force on the plate portions 111 to push the plate portions 111 inward.
  • two spring-loaded end portions are shown, it is recognized only one spring-loaded end portion could be used.
  • the lid 120 includes a plate portion 121 , which is generally rectangular-shaped corresponding with the shape of the bottom 102 and including extension portions 122 extending outward from the ends.
  • the extension portions 122 extend through the notches 109 .
  • Handles 123 extend upward from the plate portion 121 and form openings 124 .
  • the belly (not shown) is placed on the base's bottom 102 between the sides 103 and the plate portions 111 .
  • the lid 120 is then positioned on top of the belly, and the extension portions 122 fit within the notches 109 .
  • the securing rods 118 are inserted through the apertures 104 on one side 103 , through the corresponding apertures in the lid's handles 123 , and then through the apertures 104 on the other side 103 .
  • the downward force of the lid's plate 121 and the inward force of the spring loaded end portions 110 forces the belly into the desired shape.
  • the belly is then run through a carbon dioxide tunnel at ⁇ 90 to ⁇ 120° F. for 10 to 12 minutes to freeze the belly.
  • the exterior of the belly is frozen to 0° F. or less, and the interior of the belly is frozen to 20 to 28° F.
  • dry ice or any other suitable freezing method could be used to freeze the belly.
  • the belly is removed from the mold or form and stored in a 15 to 20° F. cooler until ready for slicing. When ready for slicing, the belly is removed from the bag, sliced to a desired thickness, and then cooked in a microwave oven to get fully cooked bacon products 40% yield or less. This process makes a uniform belly for slicing and cooking for pre-cooked bacon.
  • FIG. 2 shows a schematic flow diagram of another embodiment pork belly processing for pre-cooked bacon.
  • Pork bellies preferably 1 to 4 bellies, are injected with 1 to 3% pickle solution of the weight (green weight) of the bellies.
  • the 2% pickle solution could include approximately 1.9% water of the green weight of the belly, approximately 120 parts per million (“ppm”) sodium nitrite, approximately 550 ppm sodium erythorbate, and optionally liquid smoke. It is important these ingredients go into solution for even distribution of the pickle solution.
  • the sodium nitrite and the sodium erythorbate assist in color development of the belly.
  • An example of a suitable injector is Model No. N50 manufactured by Wolf-tec, Inc., but any suitable injector could be used.
  • the bellies are then vacuum tumbled at approximately 4 to 8 rpm and 25 to 29 in. Hg” for at least one hour, preferably 1 to 2 hours, with dry ingredients.
  • the dry ingredients could include approximately 1.5 to 2% salt, 0.2 to 1.5% sugar, 0.2 to 0.7% dextrose, and optionally 0.2 to 1.5% liquid smoke of the green weight of the bellies.
  • An example of a suitable vacuum tumbler is Model No. MM-03-TCJ manufactured by CHALLENGE-RMF, INC.
  • each of the bellies is then positioned in a mold or form in which the belly is molded or formed into a desired shape.
  • the mold is preferably a rectangular stainless steel box, coated with a non-stick coating or lined with a non-stick lining, with a lid and at least one spring-loaded end so that the lid and the at least one spring-loaded end place pressure on the bellies.
  • FIGS. 3 and 4 An example of a suitable mold is shown in FIGS. 3 and 4 , which is described above.
  • the mold forces the belly into a desired shape for uniformity.
  • the belly's width does not expand, but the belly's length expands.
  • the bellies are removed from the mold or form.
  • the bellies are then run through a carbon dioxide tunnel at ⁇ 90 to ⁇ 120° F. for 4 to 6 minutes to freeze the bellies.
  • the exterior of the belly is frozen to 0° F. or less, and the interior of the belly is frozen to 20 to 28° F.
  • dry ice or any other suitable freezing method could be used to freeze the belly.
  • the bellies are then stored in a 15 to 20° F. cooler until ready for slicing. When ready for slicing, the bellies are sliced to a desired thickness and then cooked in a microwave oven to get fully cooked bacon products 40% yield or less. This process makes uniform bellies for slicing and cooking for pre-cooked bacon.
  • the sodium nitrite and the sodium erythorbate are injected into the belly or bellies, these ingredients get into the belly or bellies faster to assist in color development. Because of the low level of injection, it is important these ingredients go into solution for even distribution of these ingredients in the pickle solution and in the injected belly or bellies. At this low level of injection, the dry ingredients could not be added to the pickle solution because the dry ingredients would not go into solution and would clog the injection needles. In addition, the low level of injection does not require cooking out extra moisture as in other processes with higher levels of injection. The vacuum tumbling assists in uniform distribution of the low level injection solution. The low level of injection and the vacuum tumbling eliminate the steps of combing and hanging the belly and cooking the belly in a smokehouse. This process includes molding and freezing the belly into the molded shape rather than molding the belly after cooking as in other processes. This allows the belly to be processed faster and more economically.
  • the belly is preferably not macerated, which assists in getting a more acceptable product when cooked using a microwave oven.
  • microwave oven cooking of bacon has shown cuts in raw bellies remain through the process and cause breaks or cuts in the cooked slices. These cuts in the finished products result in uneven or broken slices, which are undesirable, and many are so unacceptable they do not get packaged. Further, putting cuts in bellies with a macerator could result in more char marks, which are undesirable.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Mechanical Engineering (AREA)
  • Medicinal Chemistry (AREA)
  • Physics & Mathematics (AREA)
  • Analytical Chemistry (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • General Physics & Mathematics (AREA)
  • Immunology (AREA)
  • Pathology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A method of processing a belly for pre-cooked bacon includes injecting a belly with 1 to 3% by green weight of the belly of a solution comprising water, sodium nitrite, and sodium erythorbate to create an injected belly. The injected belly is tumbled under vacuum with dry ingredients comprising salt, sugar, and dextrose to create a tumbled belly. The tumbled belly is molded in a mold and then frozen in the mold to create a hardened belly. The hardened belly is removed from the mold to create a molded belly. The molded belly is sliced to create belly slices, and the belly slices are cooked.

Description

FIELD OF THE INVENTION
The present invention relates to pork belly processing for pre-cooked bacon.
BACKGROUND
Whole pork bellies come from the sides of hogs and are commonly used to make bacon strips. The term “bellies” is used herein to refer to whole bellies or trimmed bellies suitable for making bacon strips.
Federal regulation defines the weight and the yield of bacon products. For uncooked bacon products, cured bellies must have a weight not exceeding the weight of uncured bellies, which is commonly referred to as “green weight”. For fully cooked bacon products, cured bellies must have a yield of not more than 40% of the weight of uncured bellies, in other words 60% shrinkage from the green weight of uncured bellies.
Commonly, cure ingredients are injected into bellies with injection needles to create cured bellies, and the cure ingredients must be in solution to prevent clogging of the injection needles. The term “in solution” is used herein to refer to a substantially homogeneous mixture created by a process by which a solid, liquid, or gaseous substance is substantially homogeneously mixed with a liquid. Should the injection needles become clogged, there will be an uneven distribution of the cure ingredients in the bellies.
Most cured bellies are cured using a cure ingredients solution, which comprises dry cure ingredients in a water solution. The cure ingredients solution contains 60 to 70% water by weight of the cure ingredients solution. The bellies are injected with the cure ingredients solution at levels of 8 to 13% by green weight of the bellies so that the injected bellies contain 5 to 9% water by weight of the injected bellies, which adds to the weight of the bellies. To reduce the weight of the injected bellies, to return the injected bellies to their green weight, the injected bellies are commonly cooked slowly in a smokehouse. Cooking the injected bellies in a smokehouse cooks off the water, leaving the cure ingredients behind, and also adds a smoke flavor to the cured bellies.
For fully cooked bacon products, additional weight reduction is necessary after cooking in a smokehouse. To comply with federal regulation, fully cooked bacon products must have a yield of 40% or less to be considered fully cooked. The cured bellies are further cooked using a microwave oven, a conveyor belt having a heat conductive surface, a conveyor belt passing through one or more cooking chambers, or other suitable cooking devices well known in the art to get fully cooked bacon products to 40% yield or less.
For the reasons stated above and for other reasons stated below, which will become apparent to those skilled in the art upon reading and understanding the present specification, there is a need in the art for improved pork belly processing for pre-cooked bacon.
SUMMARY
The above-mentioned problems associated with prior devices are addressed by embodiments of the present invention and will be understood by reading and understanding the present specification. The following summary is made by way of example and not by way of limitation. It is merely provided to aid the reader in understanding some of the aspects of the invention.
In one embodiment method of processing a belly for pre-cooked bacon, a belly is injected with 1 to 3% by weight (green weight) of the belly of a solution comprising water, sodium nitrite, and sodium erythorbate to create an injected belly. The injected belly is tumbled under vacuum with dry ingredients comprising salt, sugar, and dextrose to create a tumbled belly. The tumbled belly is molded in a mold and then frozen in the mold to create a hardened belly. The hardened belly is removed from the mold to create a molded belly. The molded belly is sliced to create belly slices, and the belly slices are cooked.
In one embodiment method of processing a belly for pre-cooked bacon, a belly is injected with 1 to 3% by weight (green weight) of the belly of a solution comprising water, sodium nitrite, and sodium erythorbate to create an injected belly. The injected belly is tumbled under vacuum with dry ingredients comprising salt, sugar, and dextrose to create a tumbled belly. The tumbled belly is placed in a bag to create a bagged belly, and the bagged belly is molded in a mold. The bagged belly is frozen in the mold to create a hardened belly, and the hardened belly is removed from the mold to create a molded belly. The molded belly is removed from the bag and sliced to create belly slices. The belly slices are cooked.
In one embodiment method of processing a belly for pre-cooked bacon, a belly is injected with 1 to 3% by weight (green weight) of the belly of a solution comprising water, sodium nitrite, and sodium erythorbate to create an injected belly. The injected belly is tumbled under vacuum with dry ingredients comprising salt, sugar, and dextrose to create a tumbled belly. The tumbled belly is chilled to create a firmed belly. The firmed belly is molded in a mold and removed from the mold to create a molded belly. The molded belly is frozen to create a hardened belly. The hardened belly is sliced to create belly slices, and the belly slices are cooked.
BRIEF DESCRIPTION OF THE DRAWINGS
The present invention can be more easily understood, and further advantages and uses thereof can be more readily apparent, when considered in view of the detailed description and the following Figures in which:
FIG. 1 is a schematic flow diagram of pork belly processing for pre-cooked bacon according to the principles of the present invention;
FIG. 2 is a schematic flow diagram of another embodiment pork belly processing for pre-cooked bacon according to the principles of the present invention;
FIG. 3 is a perspective view of a mold constructed in accordance with the principles of the present invention; and
FIG. 4 is an exploded perspective view of the mold shown in FIG. 3.
In accordance with common practice, the various described features are not drawn to scale but are drawn to emphasize specific features relevant to the present invention. Reference characters denote like elements throughout the Figures and the text.
DETAILED DESCRIPTION OF A PREFERRED EMBODIMENT
In the following detailed description, reference is made to the accompanying drawings, which form a part hereof, and in which is shown by way of illustration embodiments in which the inventions may be practiced. These embodiments are described in sufficient detail to enable those skilled in the art to practice the invention, and it is to be understood that other embodiments may be utilized and mechanical changes may be made without departing from the spirit and scope of the present invention. The following detailed description is, therefore, not to be taken in a limiting sense, and the scope of the present invention is defined only by the claims and equivalents thereof.
Generally, embodiments of the present invention include injecting at least one belly with 1 to 3% by weight (green weight) of the at least one belly of pickle solution including water, sodium nitrite, sodium erythorbate, and optionally liquid smoke, and then tumbling the injected belly or bellies under vacuum with dry ingredients such as salt, sugar, dextrose, and optionally liquid smoke. Although a higher percentage by green weight of the at least one belly of pickle solution could be injected into the at least one belly, 1 to 3% by weight (green weight) of the at least one belly of pickle solution is preferred to decrease the cooking time.
Embodiments could also include placing the belly or bellies in a mold, molding the belly or bellies into a shape, and then freezing the belly or bellies in the mold. The belly or bellies are then sliced and cooked to create pre-cooked bacon.
If more than one belly is placed in a mold or form, the bellies could be positioned fat to lean and flank end to rib end relative to the adjacent belly or bellies. Alternatively, a liner or spacer could be positioned between the bellies to mold the bellies more individually.
FIG. 1 shows a schematic flow diagram of pork belly processing for pre-cooked bacon. Although more than one belly could be used, this process is being described using one belly. The belly is injected with 1 to 3% pickle solution of the weight (green weight) of the belly. For example, if the belly is injected with a 2% pickle solution of the green weight of the belly, the 2% pickle solution could include approximately 1.9% water of the green weight of the belly, approximately 120 parts per million (“ppm”) sodium nitrite, approximately 550 ppm sodium erythorbate, and optionally liquid smoke. It is important these ingredients go into solution for even distribution of the pickle solution. The sodium nitrite and the sodium erythorbate assist in color development of the belly. An example of a suitable injector is Model No. N50 manufactured by Wolf-tec, Inc., but any suitable injector could be used.
The belly is then vacuum tumbled at approximately 4 to 8 rpm and 25 to 29 inches Mercury (“in. Hg”) for at least one hour, preferably 1 to 2 hours, with dry ingredients. For example, the dry ingredients could include approximately 1.5 to 2% salt, 0.2 to 1.5% sugar, 0.2 to 0.7% dextrose, and optionally 0.2 to 1.5% liquid smoke of the green weight of the belly. An example of a suitable vacuum tumbler is Model No. MM-03-TCJ manufactured by CHALLENGE-RMF, INC.
Unlike prior art processes, the belly is not held for 24 to 48 hours. The belly is placed in a plastic bag and then placed in a mold or form in which the belly is molded or formed into a desired shape. Any suitable type of plastic bag or sheet could be used. The mold is preferably a rectangular stainless steel box with a lid and at least one spring-loaded end so that the lid and the at least one spring-loaded end place pressure on the belly. The mold forces the belly into a desired shape for uniformity. The belly's width does not expand, but the belly's length expands. The belly is pressed to a desired thickness. Although any suitable thickness could be used, and the thickness could depend upon the weight or size of the belly, a belly weighing 9 to 11 pounds could be pressed to 1 to 1.25 inches thick.
Although any suitable mold or form could be used, an example of a suitable mold is shown in FIGS. 3 and 4. The mold 100 includes a base portion 101, which is preferably a rectangular box, including a bottom 102, sides 103, and ends 106. The sides 103 extend upward from the bottom 102 and include apertures 104 proximate the ends 106. Flanges 105 extend outward from the sides 103. The ends 106 extend upward from the bottom 102, and each end 106 interconnects the opposing sides 103 and forms a notch 109 proximate the top. The ends 106 include apertures 107 proximate the sides 103 and middle apertures 108 between the apertures 107.
Spring-loaded end portions 110 are operatively connected to the ends 106 and include plate portions 111. The plate portions 111 includes apertures 112 proximate the ends and middle apertures 115 between the apertures 112. Rods 113 extend at least partially into the apertures 112 and are operatively connected to the plate portions 111, and biasing members 114 such as springs are positioned about the rods 113. Rods 116 extend at least partially into the middle apertures 115 and are operatively connected to the plate portions 111. The rods 116 are threaded and nuts (not shown) are configured and arranged to mate with the rods 116. The plate portions 111 are positioned in the base portion 101 and the rods 113 extend through the apertures 107 and the rods 116 extend through the apertures 108. The biasing members 114 are positioned between the plate portions 111 and the ends 106, and the nuts are threaded onto the rods 116 proximate the ends extending outward from the base 101. Thus, the biasing members 114 exert a biasing force on the plate portions 111 to push the plate portions 111 inward. Although two spring-loaded end portions are shown, it is recognized only one spring-loaded end portion could be used.
The lid 120 includes a plate portion 121, which is generally rectangular-shaped corresponding with the shape of the bottom 102 and including extension portions 122 extending outward from the ends. The extension portions 122 extend through the notches 109. Handles 123 extend upward from the plate portion 121 and form openings 124.
The belly (not shown) is placed on the base's bottom 102 between the sides 103 and the plate portions 111. The lid 120 is then positioned on top of the belly, and the extension portions 122 fit within the notches 109. The securing rods 118 are inserted through the apertures 104 on one side 103, through the corresponding apertures in the lid's handles 123, and then through the apertures 104 on the other side 103. The downward force of the lid's plate 121 and the inward force of the spring loaded end portions 110 forces the belly into the desired shape.
The belly is then run through a carbon dioxide tunnel at −90 to −120° F. for 10 to 12 minutes to freeze the belly. The exterior of the belly is frozen to 0° F. or less, and the interior of the belly is frozen to 20 to 28° F. Alternatively, dry ice or any other suitable freezing method could be used to freeze the belly. The belly is removed from the mold or form and stored in a 15 to 20° F. cooler until ready for slicing. When ready for slicing, the belly is removed from the bag, sliced to a desired thickness, and then cooked in a microwave oven to get fully cooked bacon products 40% yield or less. This process makes a uniform belly for slicing and cooking for pre-cooked bacon.
FIG. 2 shows a schematic flow diagram of another embodiment pork belly processing for pre-cooked bacon. Pork bellies, preferably 1 to 4 bellies, are injected with 1 to 3% pickle solution of the weight (green weight) of the bellies. For example, if the belly is injected with a 2% pickle solution of the green weight of the belly, the 2% pickle solution could include approximately 1.9% water of the green weight of the belly, approximately 120 parts per million (“ppm”) sodium nitrite, approximately 550 ppm sodium erythorbate, and optionally liquid smoke. It is important these ingredients go into solution for even distribution of the pickle solution. The sodium nitrite and the sodium erythorbate assist in color development of the belly. An example of a suitable injector is Model No. N50 manufactured by Wolf-tec, Inc., but any suitable injector could be used.
The bellies are then vacuum tumbled at approximately 4 to 8 rpm and 25 to 29 in. Hg” for at least one hour, preferably 1 to 2 hours, with dry ingredients. For example, the dry ingredients could include approximately 1.5 to 2% salt, 0.2 to 1.5% sugar, 0.2 to 0.7% dextrose, and optionally 0.2 to 1.5% liquid smoke of the green weight of the bellies. An example of a suitable vacuum tumbler is Model No. MM-03-TCJ manufactured by CHALLENGE-RMF, INC.
Unlike prior art processes, the bellies are not held for 24 to 48 hours. The bellies are individually laid out and then run through a carbon dioxide tunnel at −90 to −120° F. for 3 to 5 minutes to chill and firm up the bellies, commonly referred to as “crust freeze”. Alternatively, dry ice or any other suitable chilling method could be used to crust freeze the belly. Preferably, each of the bellies is then positioned in a mold or form in which the belly is molded or formed into a desired shape. The mold is preferably a rectangular stainless steel box, coated with a non-stick coating or lined with a non-stick lining, with a lid and at least one spring-loaded end so that the lid and the at least one spring-loaded end place pressure on the bellies. Although any suitable mold or form could be used, an example of a suitable mold is shown in FIGS. 3 and 4, which is described above. The mold forces the belly into a desired shape for uniformity. The belly's width does not expand, but the belly's length expands. After molding, the bellies are removed from the mold or form.
The bellies are then run through a carbon dioxide tunnel at −90 to −120° F. for 4 to 6 minutes to freeze the bellies. The exterior of the belly is frozen to 0° F. or less, and the interior of the belly is frozen to 20 to 28° F. Alternatively, dry ice or any other suitable freezing method could be used to freeze the belly. The bellies are then stored in a 15 to 20° F. cooler until ready for slicing. When ready for slicing, the bellies are sliced to a desired thickness and then cooked in a microwave oven to get fully cooked bacon products 40% yield or less. This process makes uniform bellies for slicing and cooking for pre-cooked bacon.
Because the sodium nitrite and the sodium erythorbate are injected into the belly or bellies, these ingredients get into the belly or bellies faster to assist in color development. Because of the low level of injection, it is important these ingredients go into solution for even distribution of these ingredients in the pickle solution and in the injected belly or bellies. At this low level of injection, the dry ingredients could not be added to the pickle solution because the dry ingredients would not go into solution and would clog the injection needles. In addition, the low level of injection does not require cooking out extra moisture as in other processes with higher levels of injection. The vacuum tumbling assists in uniform distribution of the low level injection solution. The low level of injection and the vacuum tumbling eliminate the steps of combing and hanging the belly and cooking the belly in a smokehouse. This process includes molding and freezing the belly into the molded shape rather than molding the belly after cooking as in other processes. This allows the belly to be processed faster and more economically.
In addition, the belly is preferably not macerated, which assists in getting a more acceptable product when cooked using a microwave oven. Experience with microwave oven cooking of bacon has shown cuts in raw bellies remain through the process and cause breaks or cuts in the cooked slices. These cuts in the finished products result in uneven or broken slices, which are undesirable, and many are so unacceptable they do not get packaged. Further, putting cuts in bellies with a macerator could result in more char marks, which are undesirable.
The above specification, examples, and data provide a complete description of the manufacture and use of the composition of embodiments of the invention. Since many embodiments of the invention can be made without departing from the spirit and scope of the invention, the invention resides in the claims hereinafter appended.

Claims (21)

We claim:
1. A method of processing a belly for pre-cooked bacon, comprising:
injecting a belly with 1 to 3% by green weight of the belly of a solution comprising water, sodium nitrite, and sodium erythorbate to create an injected belly;
tumbling the injected belly under vacuum with dry ingredients comprising salt, sugar, and dextrose to create a tumbled belly;
molding the tumbled belly in a mold without a 24 to 48 hour holding period, the mold forcing the belly into a desired shape;
freezing the tumbled belly in the mold to create a hardened belly;
removing the hardened belly from the mold to create a molded belly;
slicing the molded belly to create belly slices; and
cooking the belly slices.
2. The method of claim 1, wherein the belly comprises a plurality of bellies.
3. The method of claim 2, wherein the plurality of bellies are arranged fat to lean and flank end to rib end in the mold.
4. The method of claim 1, wherein the solution further comprises liquid smoke.
5. The method of claim 1, wherein the solution is 2% by green weight of the belly and comprises approximately 1.9% water by green weight of the belly, approximately 120 ppm sodium nitrite, and approximately 550 ppm sodium erythorbate.
6. The method of claim 1, wherein the dry ingredients comprise 1.5 to 2% salt, 0.2 to 1.5% sugar, and 0.2 to 0.7% dextrose by green weight of the belly.
7. The method of claim 1, wherein the injected belly is tumbled under vacuum at approximately 4 to 8 rpm and 25 to 29 in. Hg for at least one hour.
8. The method of claim 1, wherein the dry ingredients further comprise liquid smoke.
9. The method of claim 1, further comprising chilling the tumbled belly to create a firmed belly and the firmed belly is molded in the mold.
10. The method of claim 9, wherein the tumbled belly is chilled in a carbon dioxide tunnel at −90 to −120° F. for 3 to 5 minutes to firm the belly.
11. The method of claim 1, wherein the mold comprises a rectangular box with a lid and at least one spring-loaded end, the lid and the at least one spring-loaded end forcing the belly into a desired shape for uniformity.
12. The method of claim 1, wherein an exterior of the belly is frozen to 0° F. or less and an interior of the belly is frozen to 20 to 28° F.
13. The method of claim 1, wherein the tumbled belly is frozen in a carbon dioxide tunnel at −90 to −120° F. for 10 to 12 minutes to harden the belly.
14. The method of claim 1, further comprising placing the molded belly in a cooler at 15 to 20° F. prior to slicing the molded belly to create belly slices.
15. The method of claim 1, wherein the belly slices are cooked in a microwave oven to get fully cooked bacon products 40% yield or less.
16. A method of processing a belly for pre-cooked bacon, comprising:
injecting a belly with 1 to 3% by green weight of the belly of a solution comprising water, sodium nitrite, and sodium erythorbate to create an injected belly;
tumbling the injected belly under vacuum with dry ingredients comprising salt, sugar, and dextrose to create a tumbled belly, placing the tumbled belly in a bag to create a bagged belly, molding the bagged belly in a mold without a 24 to 48 hour holding period, the mold forcing the belly into a desired shape;
freezing the bagged belly in the mold to create a hardened belly;
removing the hardened belly from the mold to create a molded belly;
removing the molded belly from the bag;
slicing the molded belly to create belly slices; and
cooking the belly slices.
17. The method of claim 16, wherein the solution is 2% by green weight of the belly and comprises approximately 1.9% water by green weight of the belly, approximately 120 ppm sodium nitrite, and approximately 550 ppm sodium erythorbate, and wherein the dry ingredients comprise 1.5 to 2% salt, 0.2 to 1.5% sugar, and 0.2 to 0.7% dextrose by green weight of the belly.
18. The method of claim 16, further comprising placing the molded belly in a cooler at 15 to 20° F. prior to removing the molded belly from the bag.
19. A method of processing a belly for pre-cooked bacon, comprising:
injecting a belly with 1 to 3% by green weight of the belly of a solution comprising water, sodium nitrite, and sodium erythorbate to create an injected belly;
tumbling the injected belly under vacuum with dry ingredients comprising salt, sugar, and dextrose to create a tumbled belly;
chilling the tumbled belly to create a firmed belly;
molding the firmed belly in a mold without a 24 to 48 hour holding period, the mold forcing the belly into a desired shape;
removing the firmed belly from the mold to create a molded belly;
freezing the molded belly to create a hardened belly;
slicing the hardened belly to create belly slices; and
cooking the belly slices.
20. The method of claim 19, wherein the solution is 2% by green weight of the belly and comprises approximately 1.9% water by green weight of the belly, approximately 120 ppm sodium nitrite, and approximately 550 ppm sodium erythorbate, and wherein the dry ingredients comprise 1.5 to 2% salt, 0.2 to 1.5% sugar, and 0.2 to 0.7% dextrose by green weight of the belly.
21. The method of claim 19, further comprising placing the hardened belly in a cooler at 15 to 20° F. prior to slicing the hardened belly.
US12/434,938 2009-05-04 2009-05-04 Pork belly processing for pre-cooked bacon Active 2032-10-02 US8968808B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US12/434,938 US8968808B1 (en) 2009-05-04 2009-05-04 Pork belly processing for pre-cooked bacon

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US12/434,938 US8968808B1 (en) 2009-05-04 2009-05-04 Pork belly processing for pre-cooked bacon

Publications (1)

Publication Number Publication Date
US8968808B1 true US8968808B1 (en) 2015-03-03

Family

ID=52575002

Family Applications (1)

Application Number Title Priority Date Filing Date
US12/434,938 Active 2032-10-02 US8968808B1 (en) 2009-05-04 2009-05-04 Pork belly processing for pre-cooked bacon

Country Status (1)

Country Link
US (1) US8968808B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10912309B1 (en) 2017-02-17 2021-02-09 Tyson Foods, Inc. Method for processing bacon pieces
US11202452B2 (en) 2019-04-08 2021-12-21 Provisor Technologies, Inc. Apparatus and method for cutting meat products into blocks of meat

Citations (53)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1863609A (en) 1931-06-19 1932-06-21 Ind Patents Corp Meat mold
US1928877A (en) 1931-06-20 1933-10-03 Ind Patents Corp Meat mold
US1962877A (en) * 1931-11-05 1934-06-12 Roth Rene Ham mold
US2158702A (en) 1937-02-04 1939-05-16 Kipper Joseph Meat mold
US2431253A (en) 1944-09-02 1947-11-18 Hoy Equipment Company Meat mold
US3385203A (en) 1967-04-19 1968-05-28 Bloomer Fiske Inc Meat mold
US3595679A (en) 1970-01-15 1971-07-27 Armour & Co Treatment of bacon bellies
US3873755A (en) 1972-01-10 1975-03-25 Haberstroh Farm Products Inc Method for precooking bacon
US3890451A (en) 1973-04-11 1975-06-17 Julius L Keszler Process of making a bacon-like meat product of reduced fat content
US3901981A (en) 1973-11-28 1975-08-26 Eckrich Peter & Sons Process for manufacturing bacon
US3997672A (en) 1975-01-01 1976-12-14 Stead Emmett T Bacon processed product
US4029824A (en) 1974-04-26 1977-06-14 H. J. Langen & Sons Ltd. Method of and apparatus for treating meat, more particularly ham meat
US4036997A (en) * 1974-01-09 1977-07-19 Verburg David L Method for freeze forming meat products
US4038426A (en) 1973-06-18 1977-07-26 Knud Jespersen Process for pickling meat sections
US4132810A (en) 1977-06-24 1979-01-02 General Mills, Inc. Process for preparing fabricated bacon
US4169161A (en) 1972-03-22 1979-09-25 General Foods Corporation Bacon products and processes
US4218492A (en) 1973-10-03 1980-08-19 Micromatic, Inc. Bacon processed product
US4409704A (en) 1980-12-05 1983-10-18 Seiffhart John B Process for treating meat
US4446159A (en) 1980-07-14 1984-05-01 Roth Eldon N Method for forming bacon-like products
US4548108A (en) 1983-08-08 1985-10-22 Cashin Systems Corporation Slicing machine
US4552768A (en) 1984-03-26 1985-11-12 Westland Foods Corporation Bacon bit finishing method
US4603053A (en) 1984-12-28 1986-07-29 Beacon Metal Products, Inc. Method for freeze forming meat or poultry products
US4657711A (en) 1983-10-15 1987-04-14 Wigley Albert F Gas/liquid contact device
US4731906A (en) 1984-02-03 1988-03-22 Bernard Matthews Plc Apparatus for making a simulated natural cut of meat
US4753809A (en) 1985-10-04 1988-06-28 Webb Neil B Country ham curing process
US4812320A (en) 1986-05-05 1989-03-14 Geo. A. Hormel & Co. Process for vacuum packaging fresh meat products
US4957756A (en) * 1987-09-21 1990-09-18 Schreiber Foods, Inc. Method for preparing cooked or precooked bacon
US4957271A (en) 1988-03-21 1990-09-18 Summers Donald L Container for meat molding
US4960599A (en) 1989-09-20 1990-10-02 Cozzini, Inc. Cold particle suspension and injection process for meat
US4967652A (en) 1988-12-15 1990-11-06 Oscar Mayer Foods Corporation Pressing system for shaping bacon bellies and the like
US5052975A (en) 1990-06-14 1991-10-01 Oscar Mayer Foods Corporation Automatic combing
US5064667A (en) 1988-12-15 1991-11-12 Oscar Mayer Foods Corporation Method for shaping bacon bellies
US5071666A (en) 1990-12-11 1991-12-10 Oscar Mayer Foods Corporation System for injecting brine and the like into meat items
US5132126A (en) 1989-06-19 1992-07-21 John Sinkler Process for preparing a bacon product
US5472722A (en) 1993-12-21 1995-12-05 Burgers' Ozark Country Cured Hams, Inc. Low salt curing process for preparing dry cured country ham
US5567460A (en) 1995-05-04 1996-10-22 Osi Industries, Inc. Method of preparing fully cooked bacon derived from pork bellies
US5595776A (en) * 1994-08-26 1997-01-21 Kraft Foods, Inc. Process for preparing edge-to-edge assembled bacon slices
US5637342A (en) 1995-06-07 1997-06-10 Schreiber Foods, Inc. Method for cooking bacon
US5690989A (en) 1991-10-01 1997-11-25 Sun Valley Poultry Limited Meat steak product
US5798133A (en) 1997-05-29 1998-08-25 Hormel Foods Corporation Method for making bacon bits from raw bellies
US5837305A (en) 1997-05-29 1998-11-17 Hormel Foods Corporation Process for making bacon bits
US5997925A (en) 1997-07-22 1999-12-07 Swift-Eckrich, Inc. Continuous manufacturing process and apparatus for preparing pre-cooked bacon
US6051264A (en) 1995-05-04 2000-04-18 Osi Industries, Inc. Method of dry curing and processing pork bellies to provide fully cooked bacon
US6214393B1 (en) 1995-05-04 2001-04-10 Osi Industries, Inc. Method of curing and processing par-cooked bacon derived from pork bellies
US6224927B1 (en) 1999-06-22 2001-05-01 Kraft Foods, Inc. Process for preparing bacon chips and patties
US6391355B1 (en) 1999-12-29 2002-05-21 Hormel Foods, Llc Method for making crunchy bacon bits
US6506108B1 (en) 2000-11-28 2003-01-14 Beacon, Inc. Bacon hanger
US6622513B1 (en) * 2000-12-21 2003-09-23 David Howard Freeze-crusting process and apparatus
US6669974B2 (en) 1995-05-04 2003-12-30 Osi Industries, Inc. Method of rapid curing and processing bacon derived from pork products
US20040096555A1 (en) 2002-11-14 2004-05-20 Challenge-Rmf, Inc. Method and apparatus for processing meat slabs
US6834576B2 (en) 2000-08-03 2004-12-28 Patrick Cudahy Bacon trimmer
US20060165862A1 (en) * 2005-01-26 2006-07-27 Kunert Gale F Method of making bacon pieces
US20070110884A1 (en) 2005-11-16 2007-05-17 Kay Gregory J Additive for meat product, meat product and method for making same

Patent Citations (57)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1863609A (en) 1931-06-19 1932-06-21 Ind Patents Corp Meat mold
US1928877A (en) 1931-06-20 1933-10-03 Ind Patents Corp Meat mold
US1962877A (en) * 1931-11-05 1934-06-12 Roth Rene Ham mold
US2158702A (en) 1937-02-04 1939-05-16 Kipper Joseph Meat mold
US2431253A (en) 1944-09-02 1947-11-18 Hoy Equipment Company Meat mold
US3385203A (en) 1967-04-19 1968-05-28 Bloomer Fiske Inc Meat mold
US3595679A (en) 1970-01-15 1971-07-27 Armour & Co Treatment of bacon bellies
US3873755A (en) 1972-01-10 1975-03-25 Haberstroh Farm Products Inc Method for precooking bacon
US4169161A (en) 1972-03-22 1979-09-25 General Foods Corporation Bacon products and processes
US3890451A (en) 1973-04-11 1975-06-17 Julius L Keszler Process of making a bacon-like meat product of reduced fat content
US4038426A (en) 1973-06-18 1977-07-26 Knud Jespersen Process for pickling meat sections
US4218492A (en) 1973-10-03 1980-08-19 Micromatic, Inc. Bacon processed product
US3901981A (en) 1973-11-28 1975-08-26 Eckrich Peter & Sons Process for manufacturing bacon
US4036997A (en) * 1974-01-09 1977-07-19 Verburg David L Method for freeze forming meat products
US4029824A (en) 1974-04-26 1977-06-14 H. J. Langen & Sons Ltd. Method of and apparatus for treating meat, more particularly ham meat
US3997672A (en) 1975-01-01 1976-12-14 Stead Emmett T Bacon processed product
US4132810A (en) 1977-06-24 1979-01-02 General Mills, Inc. Process for preparing fabricated bacon
US4446159A (en) 1980-07-14 1984-05-01 Roth Eldon N Method for forming bacon-like products
US4409704A (en) 1980-12-05 1983-10-18 Seiffhart John B Process for treating meat
US4548108A (en) 1983-08-08 1985-10-22 Cashin Systems Corporation Slicing machine
US4657711A (en) 1983-10-15 1987-04-14 Wigley Albert F Gas/liquid contact device
US4731906A (en) 1984-02-03 1988-03-22 Bernard Matthews Plc Apparatus for making a simulated natural cut of meat
US4552768A (en) 1984-03-26 1985-11-12 Westland Foods Corporation Bacon bit finishing method
US4603053A (en) 1984-12-28 1986-07-29 Beacon Metal Products, Inc. Method for freeze forming meat or poultry products
US4753809A (en) 1985-10-04 1988-06-28 Webb Neil B Country ham curing process
US4812320A (en) 1986-05-05 1989-03-14 Geo. A. Hormel & Co. Process for vacuum packaging fresh meat products
US4957756A (en) * 1987-09-21 1990-09-18 Schreiber Foods, Inc. Method for preparing cooked or precooked bacon
US4957271A (en) 1988-03-21 1990-09-18 Summers Donald L Container for meat molding
US4967652A (en) 1988-12-15 1990-11-06 Oscar Mayer Foods Corporation Pressing system for shaping bacon bellies and the like
US5064667A (en) 1988-12-15 1991-11-12 Oscar Mayer Foods Corporation Method for shaping bacon bellies
US5132126A (en) 1989-06-19 1992-07-21 John Sinkler Process for preparing a bacon product
US5520944A (en) 1989-06-19 1996-05-28 Richardson; John S. Process for preparing a bacon product
US4960599A (en) 1989-09-20 1990-10-02 Cozzini, Inc. Cold particle suspension and injection process for meat
US5052975A (en) 1990-06-14 1991-10-01 Oscar Mayer Foods Corporation Automatic combing
US5071666A (en) 1990-12-11 1991-12-10 Oscar Mayer Foods Corporation System for injecting brine and the like into meat items
US5690989A (en) 1991-10-01 1997-11-25 Sun Valley Poultry Limited Meat steak product
US5472722A (en) 1993-12-21 1995-12-05 Burgers' Ozark Country Cured Hams, Inc. Low salt curing process for preparing dry cured country ham
US5595776A (en) * 1994-08-26 1997-01-21 Kraft Foods, Inc. Process for preparing edge-to-edge assembled bacon slices
US6669974B2 (en) 1995-05-04 2003-12-30 Osi Industries, Inc. Method of rapid curing and processing bacon derived from pork products
US5567460A (en) 1995-05-04 1996-10-22 Osi Industries, Inc. Method of preparing fully cooked bacon derived from pork bellies
US6051264A (en) 1995-05-04 2000-04-18 Osi Industries, Inc. Method of dry curing and processing pork bellies to provide fully cooked bacon
US6214393B1 (en) 1995-05-04 2001-04-10 Osi Industries, Inc. Method of curing and processing par-cooked bacon derived from pork bellies
US5567460B1 (en) 1995-05-04 1997-10-14 Osi Ind Inc Method of preparing fully cooked bacon derived from pork bellies
US5637342A (en) 1995-06-07 1997-06-10 Schreiber Foods, Inc. Method for cooking bacon
US5798133A (en) 1997-05-29 1998-08-25 Hormel Foods Corporation Method for making bacon bits from raw bellies
US5837305A (en) 1997-05-29 1998-11-17 Hormel Foods Corporation Process for making bacon bits
US5997925A (en) 1997-07-22 1999-12-07 Swift-Eckrich, Inc. Continuous manufacturing process and apparatus for preparing pre-cooked bacon
US6699520B2 (en) 1999-06-22 2004-03-02 Kraft Foods, Inc. Bacon chips and patties
US6224927B1 (en) 1999-06-22 2001-05-01 Kraft Foods, Inc. Process for preparing bacon chips and patties
US6391355B1 (en) 1999-12-29 2002-05-21 Hormel Foods, Llc Method for making crunchy bacon bits
US6834576B2 (en) 2000-08-03 2004-12-28 Patrick Cudahy Bacon trimmer
US6506108B1 (en) 2000-11-28 2003-01-14 Beacon, Inc. Bacon hanger
US6622513B1 (en) * 2000-12-21 2003-09-23 David Howard Freeze-crusting process and apparatus
US20040096555A1 (en) 2002-11-14 2004-05-20 Challenge-Rmf, Inc. Method and apparatus for processing meat slabs
US7501140B2 (en) * 2002-11-14 2009-03-10 Challenge-Rmf, Inc. Method for processing meat slabs
US20060165862A1 (en) * 2005-01-26 2006-07-27 Kunert Gale F Method of making bacon pieces
US20070110884A1 (en) 2005-11-16 2007-05-17 Kay Gregory J Additive for meat product, meat product and method for making same

Non-Patent Citations (10)

* Cited by examiner, † Cited by third party
Title
British Meat, Step-by-Step Guides, No. 1. Dry Curing Bacon, (2004).
Final Office Action for U.S. Appl. No. 11/043,440 mailed Jan. 30, 2009.
Jay, James. Modern Food Microbiology. New York, Van Nostrand Co., 1970. pp. 31-32.
Komarik, S. et al. Food Products Formulary vol. 1 Meats, Poultry, Fish Shellfish. Westport, CT, AVI Publishing Co., Inc. 1974. pp. 19-23.
Meat Science on Web. http://labs.ansci.uiuc.edu/meatscience/Library/curing.htm, Oct. 28, 2008.
Morton® Salt, Morton® Smoke Flavored Sugar Cure®. http://www.mortonslat.com/products/mearcuring/smkeflavor.html, Nov. 20, 2008.
Non-final Office Action for U.S. Appl. No. 11/043,440 mailed Aug. 29, 2008.
Non-final Office Action for U.S. Appl. No. 11/043,440 mailed Jun. 12, 2009.
Oklahoma State University, "Meat Curing", Oklahoma Cooperative Extension Service ANSI-3994-2, (Apr. 4, 2004).
Romans, et al. The Meat We Eat. The Interstate Printers & Publishers, Inc. Danville, Illinois, 1974. pp. 571-577.

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10912309B1 (en) 2017-02-17 2021-02-09 Tyson Foods, Inc. Method for processing bacon pieces
US11202452B2 (en) 2019-04-08 2021-12-21 Provisor Technologies, Inc. Apparatus and method for cutting meat products into blocks of meat
US11627745B2 (en) 2019-04-08 2023-04-18 Provisur Technologies, Inc. Apparatus and method for flattening meat products
US11627744B2 (en) 2019-04-08 2023-04-18 Provisur Technologies, Inc. Apparatus and method for cutting meat products into blocks of meat

Similar Documents

Publication Publication Date Title
US8337934B2 (en) Method of making bacon pieces
US7870820B2 (en) Method and system for preparing a jerky food product
US5690989A (en) Meat steak product
CN103393129A (en) Method for manufacturing spicy dried mutton
AU662929B2 (en) The treatment of meat
KR101533715B1 (en) Using dry-aging manufacturing method of frozen products and room temperature products
US8968808B1 (en) Pork belly processing for pre-cooked bacon
US20070110884A1 (en) Additive for meat product, meat product and method for making same
CN102266066A (en) Barbecued bacon and manufacturing method thereof
KR101133156B1 (en) A spice implantation device and jerky manufacturing methods of jerky manufacture meats
WO2017090064A1 (en) Method of processing beef meat for obtaining cooked ham
US20090208618A1 (en) Method for processing raw materials having a cell structure in the meat, meat by-products, fish and seafood processing industry
US20130084372A1 (en) Whole-Muscle Jerky Slice Production Using Bulk Form Processing
CA2524285A1 (en) Use of trehalose for liquid retention in meat during cooking
US6669974B2 (en) Method of rapid curing and processing bacon derived from pork products
US7501140B2 (en) Method for processing meat slabs
US20190116853A1 (en) Ham and porcine products and process for preparing the same
US20120128849A1 (en) Process for defrosting of frozen crushed meat
US20100028506A1 (en) Process for producing ham without resting periods for curing
EP2901870A1 (en) Method for preparing and packaging roast chicken for its subsequent distribution
US20080317935A1 (en) Shredded meat processing method
RU2448531C1 (en) Method for production of raw smoked and raw dried boneless steak meat products
CA2714316C (en) Method for processing whole muscle meat
WO2007112428A1 (en) Pork systems and methods
EP1832175A1 (en) Process for the preparation of sausages with a bacon casing suitable for frying and grilling

Legal Events

Date Code Title Description
AS Assignment

Owner name: HORMEL FOODS CORPORATION, MINNESOTA

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:KUNERT, GALE F.;WOBSCHALL, STEVEN C.;BUCKLES, JOHN K.;SIGNING DATES FROM 20090506 TO 20090507;REEL/FRAME:022767/0361

FEPP Fee payment procedure

Free format text: PAYOR NUMBER ASSIGNED (ORIGINAL EVENT CODE: ASPN); ENTITY STATUS OF PATENT OWNER: LARGE ENTITY

STCF Information on status: patent grant

Free format text: PATENTED CASE

MAFP Maintenance fee payment

Free format text: PAYMENT OF MAINTENANCE FEE, 4TH YEAR, LARGE ENTITY (ORIGINAL EVENT CODE: M1551); ENTITY STATUS OF PATENT OWNER: LARGE ENTITY

Year of fee payment: 4

MAFP Maintenance fee payment

Free format text: PAYMENT OF MAINTENANCE FEE, 8TH YEAR, LARGE ENTITY (ORIGINAL EVENT CODE: M1552); ENTITY STATUS OF PATENT OWNER: LARGE ENTITY

Year of fee payment: 8